Mexican Quinoa Recipe for a Flavorful Meal

Imagine a bowl bursting with vibrant colors—crimson tomatoes, emerald green peppers, and glistening black beans—that’s what you get with Mexican quinoa. This dish doesn’t just look good; it dances on your taste buds like a mariachi band at a fiesta!

I still remember the first time I made this delightful dish for my friends’ potluck. The moment they took their first bite, I could hear angels singing. Well, maybe it was just my friend Jerry humming along to his favorite tune while doing the happy food dance. Either way, this Mexican quinoa recipe quickly became their favorite!

After making this recipe for my family reunion, my cousin asked if he could take some home—success!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Quinoa: Use tri-color quinoa for added visual appeal; rinse it well to remove any bitterness.
• Black Beans: Canned or cooked from dry; ensure they’re drained and rinsed for best flavor.
• Cherry Tomatoes: Pick vibrant red ones that are firm and juicy; they add sweetness and color.
• Bell Peppers: Go for a mix of colors—red, yellow, and green—for visual excitement and varied flavors.
• Red Onion: Use finely chopped red onion; it brings a mild sweetness that complements the other ingredients.
• Cilantro: Fresh cilantro adds a zesty kick; use it generously if you’re a fan of its unique flavor.
• Lime Juice: Freshly squeezed lime juice brightens up the dish; don’t skip this essential ingredient!
• Spices (Cumin & Chili Powder): Use ground cumin and chili powder for depth; they provide that classic Mexican flavor profile.
• Vegetable Broth: Cooking quinoa in vegetable broth enhances its flavor; choose low-sodium options if you prefer milder seasoning.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Start with the Quinoa: Rinse one cup of quinoa under cold water to remove any bitterness. Combine it with two cups of vegetable broth in a medium saucepan over medium-high heat. Bring to a boil.

Simmer Away!: Once boiling, reduce the heat to low, cover the pan tightly, and let it simmer for about 15 minutes until all liquid is absorbed. Fluff your quinoa gently with a fork afterward.

Add Your Veggies!: While your quinoa cooks, chop up cherry tomatoes, bell peppers, and red onion into bite-sized pieces. The colors will brighten your kitchen like confetti at a birthday party!

Toss Everything Together!: In a large mixing bowl, combine cooked quinoa with black beans, chopped veggies, cilantro, lime juice, cumin, and chili powder. Stir until well mixed—feel free to channel your inner chef here!

Let It Chill (Or Not): For best flavors, let your Mexican quinoa sit for at least 10 minutes before serving. If you can resist diving in right away!

Enjoy this vibrant dish as is or add your favorite toppings like avocado slices or tortilla chips for extra crunch!

Now you’ve created something truly special that’ll make even the pickiest eaters ask for seconds!

Perfecting the Cooking Process

Start by sautéing onions and garlic until fragrant, then add quinoa and toast briefly before adding broth and vegetables. This method builds layers of flavor quickly and efficiently.

Add Your Touch

Feel free to swap black beans for chickpeas or toss in some roasted corn for extra sweetness. Fresh herbs like cilantro can brighten the dish and add freshness.

Storing & Reheating

Store Mexican quinoa in an airtight container in the fridge for up to five days. Reheat in the microwave, stirring occasionally to ensure even warmth throughout.

Cooking Mexican quinoa always reminds me of family gatherings where everyone eagerly awaited my signature dish. It’s heartwarming when friends ask for seconds or even thirds!

FAQ

Can I make Mexican quinoa ahead of time?

Absolutely! Making it a day in advance allows flavors to meld beautifully, enhancing taste and enjoyment.

Is Mexican quinoa suitable for meal prep?

Yes! It stores well in the refrigerator and makes a convenient option for quick lunches or dinners throughout the week.

What can I serve with Mexican quinoa?

Try pairing it with grilled chicken or fish for extra protein, or enjoy it as a standalone vegetarian dish packed with nutrients.

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Delicious Mexican Quinoa

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Experience the vibrant flavors of our Mexican quinoa—a colorful, protein-packed dish that’s perfect for any occasion!

• Author: Sophie
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: Serves 4
• Category: Main
• Method: Simmering
• Cuisine: Mexican

Ingredients

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• 1 cup tri-color quinoa
• 2 cups low-sodium vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cup bell peppers (red, yellow, green), chopped
• ½ cup red onion, finely chopped
• ½ cup fresh cilantro, chopped
• Juice of 1 lime
• 1 tsp ground cumin
• 1 tsp chili powder

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Instructions

1. Rinse quinoa under cold water to remove bitterness. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil.
2. Reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork.
3. While quinoa cooks, chop cherry tomatoes, bell peppers, and red onion.
4. In a large bowl, mix cooked quinoa with black beans, chopped vegetables, cilantro, lime juice, cumin, and chili powder. Stir until well combined.
5. Let it sit for at least 10 minutes to enhance flavors before serving.

Notes

• For added sweetness, consider tossing in roasted corn or swapping black beans for chickpeas.
•  This dish can be served warm or cold and makes an excellent meal prep option!

Nutrition

• Serving Size: 1 cup (200g)
• Calories: 320
• Sugar: 3g
• Sodium: 380mg
• Fat: 6g
• Saturated Fat: 0g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 56g
• Fiber: 10g
• Protein: 12g
• Cholesterol: 0mg